Ingredients:

  • 8 oz (225 g) Elbow Macaroni Pasta
  • 1 lb (450 g) Cooked, Peeled, and Deveined Shrimp (Medium, 31/40 count), patted dry and roughly chopped
  • 2 tsp (10 g) Kosher Salt (for pasta water)
  • 2 medium stalks Celery, finely diced
  • 1/2 large Red Bell Pepper (or 1 small), finely diced
  • 1/4 cup (40 g) Red Onion, very finely minced
  • 2 Tbsp (30 ml) Fresh Dill, roughly chopped
  • 2 Tbsp (30 ml) Fresh Flat-Leaf Parsley, chopped
  • 1 cup (240 ml) High-Quality Full-Fat Mayonnaise
  • 2 Tbsp (30 ml) White Wine Vinegar
  • 1 Tbsp (15 ml) Dijon Mustard
  • 1 tsp (5 g) Granulated Sugar
  • 1 tsp (5 g) Old Bay Seasoning
  • 1/2 tsp (2.5 g) Black Pepper, freshly ground
  • Pinch of Cayenne Pepper (optional)

Instructions:

  1. Cook and Cool the Pasta: Bring a large pot of salted water (2 tsp salt) to a rolling boil. Add the macaroni and cook according to package directions, aiming for al dente. Immediately drain the pasta into a colander and rinse thoroughly with cold tap water until completely cool. Drain well.
  2. Prepare the Dressing: In the large mixing bowl, whisk together the mayonnaise, white wine vinegar, Dijon mustard, and granulated sugar until smooth. Add the Old Bay Seasoning, black pepper, and cayenne (if using). Taste and adjust the seasoning; the dressing should be slightly tangy and robust.
  3. Assemble the Salad: To the large mixing bowl containing the dressing, add the cooled macaroni, the chopped shrimp, the celery, red pepper, red onion, dill, and parsley. Using a large rubber spatula, gently fold all the ingredients together until everything is evenly coated in the dressing. Be careful not to mash the shrimp or pasta.
  4. Chill and Finish: Cover the bowl tightly and refrigerate for a minimum of 1 hour (4 hours is preferred). Before serving, if the salad looks too tight or dry, add 1–2 tablespoons of cold water or milk to loosen it slightly. Give a final taste test for salt and pepper, and serve cold.